Layered Southwestern Pasta Salad
Low Calorie Recipe
Toss pasta with oil, cumin, and salt. Layer macaroni, beans, corn, bell peppers, and onions and top with the tasty taco sauce mixture.
2 cups elbow macaroni, cooked
1/2 teaspoon olive oil
1/2 teaspoon cumin
1/2 teaspoon salt
15 ounces dark red kidney beans, canned, drained and washed
2 cups frozen corn kernels, thawed
1/2 cup bell peppers, chopped
1/2 cup onions, chopped
3/4 cup fat free mayonnaise
1/2 cup fat free sour cream
1/2 cup taco sauce
Prepare elbow macaroni according to package directions. Drain and rinse under cold water; drain again. Toss pasta with oil, cumin, and salt. Layer macaroni, beans, corn, bell peppers, and onions. Place in a 9 x 13-inch pan.
In a mixing bowl, combine mayonnaise, sour cream, and taco sauce. Spread mixture evenly over top of pasta, sealing to edge of bowl. Cover tightly and chill overnight.
Yield: 9 servings
Calories: 207; Fat: 2g; Protein: 9g; Carbohydrate: 42g; Cholesterol: 1mg; Sodium: 559mg ; Calories from Fat: 7 percent